Thursday 7 January 2016

Lauki barfi |How to make lauki barfi from scratch |Bottle guard and milk fudge

Where am I? you must have been thinking where am I lost .Though The kids have started their school after winter break I am yet to come off my hibernation mode .Blame the season-chilled mornings or my schedule to stay in bed while the holidays .By the time I wake up it would be rush -hush hour to complete the daily chores and accomplish the kitchen target .Trying to get things back to normal ,In sha Allah very soon ......I think its enough of the blabbering and let us come to the point(post).

How did your new year start ?Did something exciting happen ,well its too early because its(2016) hardly 6 days old and we still have 300 days left for miracles to happen,as this is a leap year .Yes Miracles can happen any time and make you dumbstruck .I am a believer in destiny ,If you are destined to anything then no power can halt it from reaching it to you.I don't have much expectations regarding life ,I live life as it comes to me-and always feel blessed(Alhamdulillah).I just pray that "what ever is good shall be bestowed upon us and the whole Umma"-Ameen. 

  Starting this year on a sweet note,with Lauki barfi / bottlegourd milk fudge.Last year it was Custard trifle.Lauki Barfi would be 100 post on the blog,hence calls for a celebration.This  lauki barfi went out for a plethora of friends as a treat.As I was serving a large batch of friends I went for this quantity but you can even half the recipe to your needs.I have used fresh paneer/chenna you can substitute for store bought mawa too ,but I personally like and recommend  the intermittent soft bites of paneer that give the taste of kalakand.

Step wise pictorial Recipe for Lauki barfi 

Preparation time:15 minutes
cooking time : 1hour 15 minutes
cooling time ;30 minutes
serves:36 PCs

Ingredients for lauki barfi

  • 1500 gms - lauki/ bottle guard
  • 2 litres- milk (full cream)
  • 1 1/2 cups -sugar
  • 2 drops - Almond essence 
  • 1 tsp - cardamom powder
  • green colour as needed (optional)
  • Slivered almonds as needed
  • Ghee or butter to grease
For paneer/ chenna
  • 1 litre - milk (full cream)
  • 3 tbsp -vinegar
  • Muslin cloth or a fine strainer

Procedure to make lauki barfi 

1.First we shall make the paneer and allow it to drain .You can follow the home made paneer tutorial here .We don't need chunks here so just drain and use.

2.Add milk to a heavy bottom large sauce pan ,boil it and reduce it to half . 

3.While the milk is reducing ,peel and scoop out the bottle guard.Grate it finely (kaddukass).I have        used processor to ease the task.

4.With the help of muslin cloth or just by squeezing between both palms drain the juice of lauki.This step will quicken the process as lauki tends to leave more water while cooking.

5.Once milk is reduced to half add cardamom powder ,sugar ,paneer and stir it until paneer mixes           well.

6.Now add lauki ,almond essence ,colour stir it and allow it to cook until it thickens.Stir it regularly .

7. Cover a tray or plate with aluminium foil and grease with ghee/butter(unsalted).

8.Spread slivered almonds evenly on the tray.

9.Cook the mixture until it thickens completely and forms a lump.

10. Spread it on the tray with slivered almonds and spread it evenly with spatula .

11.Refrigerate it for 30 minutes .Turn the tray upside down and cut the barfi into desired shapes.

12. Your lauki barfi is ready to be served.


  1. Barfi looks yummy...the box is perfect for this delicious royal barfi

  2. Just looks amazing! I am salivating sitting in the office, looking at the pictures! :)

  3. happy new year! interesting recipe! love barfi but the normal kind lol but would love to give this a try. My new year was lazy day, a bit windy with rain and the kids with cold so a rather quiet one :)

  4. Thankyou Nammi,wish you the same.hope your kids are feeling better now.

  5. So beautifully described steps n perfect


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